chickensense

I’m not too short: both my feet reach the ground.  :) 

Still, I do have trouble reaching top-shelf items in my cabinets. So I was pleased today when I discovered an unexpected benefit of using plastic ice cream tubs to store my flour, sugar, salt, dry milk, and cornmeal. My long spatula can hook the handles and pull the tub right off the top shelf for me. Cool tool!

These tubs are much easier to use than the Rubbermaid tubs I used to use. The tubs can be heavy when full, but the handle keeps them easily manageable. I keep a working supply handy in the tubs, and store the large bags in the chest freezer or pantry. Even things that don’t come in large bags are easier with the handles, such as dry milk and salt.

The tubs are not air-tight however, so keep a small bag of desiccant (silica gel) in with the salt and sugar to prevent lumps.

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It may be a surprise to some, but fortified non-fat dry milk, also called powdered milk, has a relatively short shelf-life, only about 18 months. If you can find the un-fortified version, shelf life increases to 4 years.** The difference is caused by the vitamins added to fortify the milk. Vitamins A and D are not shelf-stable, meaning that they break down quickly.

Purchase dried milk in containers of a size that makes sense for the size of your household. If you buy large packages and do not use much at one time, consider repackaging into smaller containers at the time of purchase. After opening a package of dry milk, transfer the powder to a tightly covered glass or metal container (dry milk can pick up odors from plastic containers) and keep it in the refrigerator.

If you wonder which milk powder to buy, the instant milk powder is called “high temperature” and refers to the manufacturing process that the milk is put through to make the milk powder “Instant”. The regular milk powder is referred to as “low temperature” as it usually takes longer to reconstitute and is frequently the milk powder of choice for cooking and baking. (I’ve never been able to find anything but instant, non-fat, fortified powdered milk in my area.)

Storage
Vitamins A & D break-down quickly in the presence of heat and light. The area where your powdered milk is stored should be kept as cool as possible. If the storage container is transparent or translucent then it should be put into a second dark container, or stored in a cool, dark room.

Oxygen will also speed the vitamin break-down. If powdered milk can be canned with nitrogen or carbon dioxide to replace air, it will keep longer. Vacuum canning also decreases the available oxygen, and so it increases dry milk shelf-life. Dry milk will absorb moisture and odors from the air so storage containers should be air-tight and water-proof. The drier it is kept, the better it will keep.

If the dry milk purchased was not packaged for long term storage when you purchased it, then it should be repackaged right away.

Cost
Stephanie at the MakeItFromScratch blog has, literally, done the math for us. She has “busted” the myth that powdered milk is less expensive than fresh. These days dry milk is more expensive than fresh milk. So we will stick with fresh milk for everyday use, and dry milk for emergency food storage.

Making Your Own
In case you were wondering, it is not feasible to make your own powdered milk at home. For more details, visit HowStuffWorks.com.

Using Powdered Milk
1 cup whole milk = 1 cup nonfat dry milk + 2 teaspoons melted butter
1 cup whipping cream = 3/4 cup whole milk+1/3 cup melted butter
1 cup light cream = 3/4 cup whole milk+3 tablespoons melted butter

Curds, Cottage Cheese, and Ricotta*
First you make curds. Bring 1 part powdered milk and 2 parts water to a boil. Remove from heat and drizzle about a tablespoon of vinegar for every cup of water. Stir lightly and let stand. You will see the milk separate, and you should have a clear liquid and white curds. If the liquid is still milky, add more vinegar, stir, and let sit again. Pour the mixture through a cloth to retain the curds and rinse them in cool water.

For ricotta, simply blend the curds until smooth.

For cottage cheese, add some yogurt or evaporated milk and stir.

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* Recipes from www.wisebread.com
** According to the USAid government web site.

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Storing eggs for 6 to 12 months or more is actually very simple.

In The Freezer

To freeze whole eggs, beat them just until blended. Pour them into a freezer container, seal tightly, label with the number of eggs and the date, and freeze. To use, substitute 3 tablespoons thawed whole eggs for 1 large fresh egg. Or, beat one egg at a time and pour each into a cup in an ice tray. Freeze, then pop out the egg cubes and store in freezer Ziploc bags. One cube=1 egg.

Egg whites can be frozen “as is.” Pour them into a freezer container, seal tightly, label with the number of egg whites and the date, and freeze. To use, substitute 2 tablespoons (30 mL) thawed egg whites for 1 large egg.

Egg yolks will thicken or gel when frozen and therefore cannot be used in a recipe unless they receive special treatment. To prevent thickening, beat in either 1/8 teaspoon (0.5 mL) salt, or 1-1/2 teaspoons (7 mL) sugar or corn syrup per 1/4 cup (50 mL) egg yolks (about 4 yolks). Label freezer container with the number of yolks, the date and whether you added salt (for main dishes) or sugar (for desserts and baking) and freeze. Substitute 1 tablespoon (15 mL) thawed yolks for 1 large fresh yolk.

It is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Use them only in dishes that will be thoroughly cooked. Eggs should not be frozen in the shell.

Without Electricity

There are a couple of ways to store eggs without refrigeration. They require cool temperatures, however. A cellar, cool basement, or cool room in the house will suffice. The cooler the better the chance that your eggs will last longer.

One method is to coat the eggs with a non-toxic substance, sealing the pores in the shell and thereby sealing out oxygen and moisture. When no oxygen is present, bacteria can’t grow, thus eggs don’t spoil.

To use lard or shortening to coat the eggs, first melt the grease and cool it til it begins to solidify again. Dip each egg in the melted grease individually and set them on a paper towel to dry. When the shortening or lard is dry on the eggs, rub the eggs with a clean towel, removing excess solid grease. Rub gently and buff each egg. Now repeat the process, before the shortening solidifies. Work fast, allowing the shortening to get almost solid before re-heating it.

Line the bottom of a flat box with a clean soft towel. Place the eggs in the box in a single layer. Cover the box with either a lid or another towel. Place the box of eggs in a cool, dry environment. Eggs prepared this way will last up to 6 months, although I have heard people say that they have kept eggs this way for 1 year if they are kept very cool.

A product that can be used to coat eggs in the same way, but that is supposed to keep the eggs fresh longer, is K-Peg. The eggs are coated with this product much the same way they would be coated with the shortening, and prepared for storage the same way.

A second method to store eggs works on the same principle: cover the pores and keep the eggs cool. However, in this method the eggs are kept immersed in a solution of Liquid Sodium Silicate, also known as liquid glass.

This non-toxic substance will cover the pores of the egg shell so well that you will probably be able to keep fresh eggs for up to 2 years! You can buy it as Sodium Silicate Solution at any pharmacy, however they may not have it on hand and have to order it for you.

Sodium Silicate, is a pale yellow, odorless, syrupy liquid. It is diluted in the proportion of one part of silicate to nine parts of distilled water or sterile water. In any case, the water should be first boiled, and then allowed to cool.

Place clean, fresh eggs in a ceramic crock. Pour liquid sodium silicate over the eggs until the eggs are covered and completely immersed in the solution. Have at least 2 inches of the solution over the top of the eggs. Do not add too many eggs as the ones on the bottom may get crushed and crack, which will spoil all the eggs.

Place a towel over the crock and tie it into place. Place the crock of eggs in a cool, dry place and don’t disturb them until you are ready to use them. To use, just take out as many eggs as you need, wash them off in plain water and use as you normally would.

Liquid Sodium Silicate Storage Tips

Only store eggs with clean shells. Washing an egg with a soiled shell lessens it keeping quality. The protective, gelatinous covering over the shell is removed by water, and when this is gone the egg spoils more rapidly.

The shells also must be free from even the tiniest crack. One cracked egg will spoil a large number of sound eggs when packed in liquid sodium silicate.

Earthenware crocks are good containers. The crocks must be clean and sound. Scald them and let them cool completely before use. A crock holding six gallons will accommodate eighteen dozens of eggs and about twenty-two pints of liquid sodium silicate.

Eggs preserved in this manner can safely be used for soft boiling or poaching for several weeks. Before boiling such eggs prick a tiny hole in the large end of the shell with a needle to keep them from cracking. After the first couple of months, stored eggs should be used only in dishes where they will be thoroughly cooked, for example, omelets, scrambled eggs, custards, cakes and general cookery.

As the eggs age, the white becomes thinner and is harder to beat. The yolk membrane becomes more delicate and it is correspondingly difficult to separate the whites from the yolks. Sometimes the white of the egg becomes tinged pink after very long keeping in liquid sodium silicate. This is due, probably, to a little iron which is in the sodium silicate, but which apparently does not injure the egg for food purposes.

In Cooked Foods

Another way to store eggs is to use them in recipes that can be frozen. These two recipes below use the whites and the yolks from about a dozen eggs. They both freeze wonderfully so you can make plenty during the egg laying season, and save extras for when eggs are less plentiful.

Angel Food Cake

Preheat oven to 375°

1 1/2 cups of egg whites brought to room temperature
1 1/2 cups sifted powered sugar
1 cup cake flour
1 1/2 tsp. cream of tarter
1 1/2 tsp. vanilla
1/4 tsp. salt
1/4 tsp. almond extract

-Sift powdered sugar and flour seperately once. Measure correct amounts as stated in ingredients and sift together 4 times.
-Place egg whites in large bowl. add salt, cream of tarter, vanilla and almond extracts.
-Beat on medium speed till soft peaks form
-Continue beating and gradually add sugar 2 tablespoons at a time.
-Beat at #8 till stiff peaks form but not dry peaks
-On lowest speed. Add powdered sugar/flour mix, a small amount at a time.
-Remove from mixer and finish mixing by hand with a spatula by folding over carefully.
-Pour(spoon) into ungreased 10″ tube pan.
-With a knife or spatula, carefully cut through batter in circular motion six times to release large bubbles.
-Bake on lowest rack of oven, for 3-5 to 40 min. or till golden brown.
-Invert pan until cool. Loosen with knife or spatula to remove.

Golden Sponge Cake

(Uses up the yolks left from the Angel Food Cake)
Preheat oven to 350°

Egg yolks of the dozen or so eggs
3 cups cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 cups sugar
1 tsp. vanilla
1/2 tsp. lemon extract or orange extract
1 cup cold water

-Sift flour and sugar seperately one time before measuring.
-Measure flour and sugar. Sift 3 times together, flour, sugar, baking powder, and salt
-In mixing bowl, beat egg yolks on #8 till fluffy and thick.
-Gradually beat add and beat in sugar.
-Turn to #2 speed(low) and add flavorings, and cold water.
-Gradually but quickly add the flour mixture while beating on low speed. Scrape bowl. Beat only enough to blend, about 2 min.
-Pour batter into an ungreased tube pan.
-Bake 1 hour or till golden brown.
-Invert cake to cool.
-Loosen sides with spatula or knife to remove.

(Recipes from Organic Homesteading Gardening Group at Yahoo.com)

Tips for using stored eggs

When you use eggs that have been in storage without electricity, crack them in a cup, not directly into your food. Otherwise you might get an awful surprise and ruin a dish.

Practice these storage techniques before you think you might really need to store eggs. Practice makes perfect!

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Did You Know?

• Baking powder does not have a long shelf life.
• Baking soda cannot be substituted for baking powder.
• Most commercially-produced baking powder contains aluminum.

Due to its short shelf life, baking powder is not good for storing with emergency food supplies.  However, the main ingredients of home-made baking powder, baking soda and cream of tartar, will remain good almost indefinitely if they are stored separately.

Many people avoid baking powder with aluminum because they believe it gives food a vaguely metallic taste, and because it has been suggested that there may be a link between aluminum consumption and Alzheimer’s disease. Studies have not proven this, however. Home-made baking powder does not contain aluminum.

Home-Made Baking Powder

Ingredients:

• Two parts baking soda
• One part cream of tartar
• One part cornstarch (If you will not be using the baking powder immediately)

Preparation:

Mix the baking soda and cream of tartar together until well combined. Use immediately, or add cornstarch and store in an air-tight container.

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soaking beans

We finally found quart-size canning jars at the store. The first thing we are canning is beans. Today, we’re doing pinto beans, and red beans.

We’ll fill the pantry with canned items rather than relying on frozen things because we  lose power whenever there are storms. These will be the first jars in our pantry this year.

We used the Easy Soak Beans method we found a while ago. The jars are cooling on the counter, and we can hear the pings as the lids seal on.

Easy Soak Beans

1. Add 1 cup dry beans to each quart jar, and add enough tap water to fill to the neck of the jars. (The beans will expand as they soak to almost fill the jar after a few hours.)
2. Let the beans soak overnight. In the morning, drain the water, and refill with fresh tap water. Add one teaspoon salt to each jar.
3. Screw on the lids and place the jars in about 2 inches of water in the pressure canner.
4. Process at 10 to 15 pounds pressure for the times listed below. (Start timing when the canner reaches the correct pressure.)

Cooking Times:

* small beans 45 minutes
* brown beans 1 hour
* chick peas or soy beans 1 1/2 hours

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Since we don’t have any laying hens at the moment, I’ve done a bit of research on egg replacements to use for cooking. I was amazed at the amount of information on this subject. Below is a summary of what I found. I hope it will be helpful. (I’ve used the vinegar substitute before and it really does work just fine.)

Egg Alternatives

As a general rule, the fewer eggs a recipe calls for, the easier they will be to substitute. So, if a cookie recipe calls for one egg, using an egg substitute will work much better than in a recipe that requires three or four eggs. Also consider how the substitute will affect the overall taste of the finished dish. Bananas, for example, may add a fruity sweetness to pancakes and cookies, but if you are making a casserole or another savory dish, you will want to use something else.

While bananas or applesauce are both good to use as egg replacers in sweet baked goods such as muffins, pancakes, or yeast-free quick breads, such as pumpkin or banana bread, they won’t help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.

In savory recipes such as casseroles and main course dishes, arrowroot starch, potato starch, cornstarch, whole-wheat flour, unbleached, oat, or bean flour, finely crushed breadcrumbs, cracker meal, quick-cooking rolled oats or cooked oatmeal, mashed potatoes, mashed sweet potatoes, or instant potato flakes are all great egg substitutes. Experiment a little with these ingredients until you find the right balance. Try using 2-3 tablespoons of any of these ingredients to replace 1 whole egg, and try choosing an ingredient that’s already a part of your recipe so you do not alter the original taste a lot.

If you’re looking for an egg replacer that binds, try adding 2 to 3 tablespoons of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

Easy Substitutes for 1 egg:

• 2 tablespoons lemon juice + 1 teaspoon baking soda.
• 3 tablespoons mayonnaise
• 1 teaspoon yeast dissolved in 1/4 cup warm water
• 2 tablespoons potato starch
• 2 tablespoons vinegar + 1/4 cup water
• 1/4 cup mashed potatoes
• 1/4 cup canned pumpkin or squash
• 1/4 cup pureed fruit + 1/2 teaspoon baking powder
• 1/2 of a mashed ripe banana + 1/4 teaspoon baking powder
• 1 heaping tablespoon soy powder + 2 tablespoons water
• 2 tablespoons cornstarch (good for delicate cakes & cookies.)
• 2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder
• 1 tablespoon soy milk powder + 1 tablespoon cornstarch + 2 tablespoons water
• Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.
• 2 tablespoons arrowroot flour. (Sometimes you may want to add a little extra milk or water or oil to make up for the bulk that you would get with a real egg. Good for pancakes and waffles.)
• 1 tablespoon vinegar + 1 teaspoon baking soda. (White distilled vinegar or apple cider vinegar can be used.) Works well in cakes, cupcakes and quick breads.

Flax:

For each egg needed, place in blender:
1 heaping tablespoon of whole organic flax seed and blend until it becomes a fine meal (flaxmeal). Add 1/4 cup cold water; blend 2-3 minutes until thickened and has the consistency of eggs. Each 1/4 cup of this Flax seed mixture will replace one egg in baking.

Another method is to use flaxmeal with baking powder. (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal.) Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

Yet another option is to combine 1 tablespoon ground flaxseeds (flaxmeal) with 3 tablespoons boiling water in a small bowl for each egg you wish to replace. Let it stand approximately 10 minutes, until water is absorbed by flax, and then add to the recipe in place of egg.

Tofu:

Tofu is the best way to substitute eggs in dishes such as a quiche, or egg salad. Although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes. If desired, add a bit of mustard, turmeric or nutritional yeast to your dish to give it a yellow hue.

Silken tofu is also an appropriate egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. Using tofu can make baked goods a bit on the heavy and thick side, so it works well in brownies and pancakes, but not in something like an angel food cake that needs to be light and fluffy.

2 oz of soft tofu can be blended with some water and substituted for an egg to add consistency. Or try the same quantity of: mashed beans, mashed potatoes, or nut butters.

When adding tofu to a recipe as an egg replacer, you may want to purée it first to avoid chunks in the finished product. Also, use plain tofu, not seasoned or baked, as a replacer.

Homemade Liquid Egg Substitute:

Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here’s a low cholesterol egg substitute recipe:

• 1 tablespoon of nonfat dry milk powder
• 2 egg whites from large eggs
• 4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won’t be too dry.

You may also be interested in:
How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques. It is such an incredibly useful book, especially the “fixes for cooking disasters” section.

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If I can do it, you can too! It doesn’t take long, though it can feel that way if you are out of your comfort zone. I’m talking about making and using home-canned foods; the cost difference between store-bought is astronomical!

It really is easy, and quick! You don’t have to be a stay-at-home mom, who practically lives in the kitchen, to feed your family fast, easy, healthy, inexpensive food without chemicals and additives.

You will need some inexpensive equipment and a pressure canner, but don’t worry: it pays for itself in the few months! You can buy everything with just a few clicks of your mouse from many places online including Walmart.com or Amazon.com:

Back to Basics 5-Piece Canning Kit from Amazon.com: $12    OR
Fagor Home Canning Kit from Amazon.com: $30

Mirro Pressure Canner from Amazon.com: $65

While waiting for the equipment to arrive, pick up a box of pint- and quart-size canning jars, plus an extra package of lids. You can find them in the baking section of Walmart, or your favorite grocery store; often you can also find them at Ace Hardware stores.

There are 2 kinds of jars, wide-mouth and normal. Whichever kind you get, make sure to buy the extra box of lids in the correct size. If you can’t find jars and lids, you can order them on Amazon.com; unlike plastic zipper bags, jars are completely reusable and environment-friendly.

For the recipes listed below you won’t need fruit pectin or canning salt, but if you plan to make pickles or jam you’ll want to buy a box of fruit pectin, and a jar of canning salt.

Got everything ordered and/or bought? Good. That took maybe 5 minutes online, and 15 minutes in the grocery store. I told you it was quick and easy.

Now, here are some really simple and really useful recipes to get you started. Don’t panic–you can do it. I promise it won’t strain your brain after an exhausting week at work; it is fast and easy. Just relax on Saturday afternoon and give it a try!

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Canned Meatballs

Sweet ‘n’ Sour Meatballs w/Rice; Spaghetti & Meatballs; BBQ Meatballs–you name it. When you have them canned, you’re only minutes away from a meal! You don’t need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I’ve laid out below! They’re delicious and handy!

Many herbs or spices, especially sage, can make the meatballs bitter when served so it’s best to keep it simple and add more seasonings, if desired, when getting ready to serve the meatballs.

Recipe By: www.recipezaar.com
Serving Size: 7 quart jars

-= Ingredients =-
4 lbs ground beef, (85/15% lean mix)
1 (1/4 lb) package saltine crackers, crushed
1 teaspoon garlic powder (more or less, as desired)
1 tablespoon worcestershire sauce
2 teaspoons salt (more or less, as desired)

-= Instructions =-
Before beginning, wash jars, lids and bands, then run them through dishwasher cycle to sterilize.

1. Mix all ingredients together.
2. Form into golf-ball size balls, or smaller if desired, packing ingredients together tightly.
3. Pre-cook the meatballs by boiling for 5 minutes in water or broth.
4. Place meatballs in quart-sized canning jars. Fill with the boiling water used to pre-cook (Add your own boiled water if more is needed.) Pack only to within 1″ of top of jar.
5. Wipe rim of jar to remove grease or food bits.
6. Place lid on jar. Screw on band.
7. Place filled jars in the jar rack that came with the pressure canner.
8. Add water to canner, to about 2″ deep.
9. Place lid on canner and make sure it is securely fastened.
10. Open canner’s petcock.
11. Turn on medium-high heat.
12. When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
13. When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabilizes at 10 lb.
14. Start timing: 90 minutes for quarts (70 minutes for pints).
15. When time is done, turn off heat, and leave the canner alone till pressure reaches zero.
16. Open petcock to release any remaining steam and remove the lid.
17. Carefully remove the jars, and set in a draft-free place to cool.
18. When cool, remove bands, wipe down jars with a warm, damp cloth.
19. Push down on the center of each jar’s lid. If the lid flexes up and down, it is not sealed properly. Put that jar in the refrigerator and use as soon as possible.
20. Label jars with the contents and date, and store in a cool, dry place.

TO USE: Remove lid and set jar in pan of hot water to melt the grease before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.

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Canned Potatoes

Have home-made mashed potatoes in less time than it takes to cook instant! And sooo much better.

Ingredients–
potatoes, peeled and cut in chunks
1 tsp. salt
Hot water

Instructions–
Wash and peel the potatoes, cut them up, then place in clean, washed quart-size jars. Add salt and hot water from faucet to about 1/2 inch from top. Seal and pressure cook for 40 minutes at 10 pounds.

TO MAKE MASHED POTATOES: Pour a quart of your canned potatoes into a bowl, drain off the liquid and discard. Add a bit of warm milk, margarine, and mash with a potato masher. Mix with a hand-mixer if a smoother consistency is desired. Add salt and pepper to taste. Heat in the microwave for a few minutes until warm.

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Don’t stop now; just think how much store-bought Beef Stew costs; but you can make it for soooo much less! Also chili, clam chowder, chicken, beans–you name it. This saves you money and TIME. Cook up one huge pot of your specialty dish to can enough for several meals. You can have home-made entrees ready to eat 15 minutes after you get home from work. Ultimate convenience, the peace of knowing exactly what is in the food, and huge money savings. You can’t afford not to give it a try.

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